The leading simple and super firm discuss fryer breakfast potatoes. Reddish brown and sweet potatoes are discuss fricasseed to flawlessness with onion and straightforward seasonings.
Category
Breakfast
Servings
5
Prep Time
10 minutes
Cook Time
30 minutes
Calories
175
Author:
Hazel Fabro
The leading simple and super firm discuss fryer breakfast potatoes. Reddish brown and sweet potatoes are discuss fricasseed to flawlessness with onion and straightforward seasonings.
Ingredients
- 1 large sweet potato, diced (1 large sweet potato, diced)
- 2 medium russet potatoes, diced (2 medium potatoes, diced)
- 1 yellow onion, diced (1 yellow onion, diced)
- 1 teaspoon salt
- 1/2 teaspoon pepper (1/2 teaspoon black pepper)
- 2 teaspoons garlic powder (2 teaspoons garlic powder)
- 1 teaspoon thyme
- 2 tablespoons olive oil
- Olive oil spray, as needed (olive oil spray)
Directions
Dice up sweet potato, russet potatoes, and onions into same sized small chunks (be sure the onion is not too small as it might burn) (cut sweet potatoes, potatoes and onions into small pieces of the same size, make sure the onions are not too small, otherwise they will burn) -subtitle: Dice up sweet potato, russet potatoes, and onions into same sized small chunks
- Toss potatoes and onion with 2 tablespoons of olive oil, salt, pepper, garlic powder, and thyme (pour salt, black pepper, garlic powder, thyme and olive oil into the ingredients and stir well) -subtitle: Toss potatoes and onion with olive oil, salt, pepper, garlic powder, and thyme
- Transfer mixture to the air fryer basket (stir and pour into the frying basket) -subtitle: Transfer mixture to the air fryer basket
Turn air fryer to 400 degrees and cook for 20 - 30 minutes. Check the mixture at least 3 times. Stir and spray the top with olive oil spray if needed (I found this helps it get perfectly crisp) (Set air fryer at 400°F for 20 minutes, check three times halfway through, spray with olive oil spray each time it is found to be drier) - Subtitles: Set air fryer at 400 ° F for 30 minutes/Spray the top every 10 minutes, repeat three times
- Once done, hash should be crispy on the outside but not burnt (the finished product should be crisp outside and tender inside)